Rice with roasted peppers and griddled albacore tuna
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Red pepper 2 large 500 g
- Tuna fresh albacore tuna, skinless and boneless 500 g
- Sun-dried tomatoes in oil drained 40 g
- Water hot 850 g
- Extra virgin olive oil 10 g peppers, 10 g rice and 10 g fish 30 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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Rub the peppers with 10 g oil and roast at 190°C for 40–45 minutes, turning once. Cover and cool slightly, then peel and cut into strips.
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Chop the drained sun-dried tomatoes. Heat 10 g oil in a pan, add the tomatoes and rice and stir for 1 minute. Pour in the 850 g hot water and salt. Cook for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat; rest for 5 minutes.
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Cut the tuna into four evenly thick portions and season with the pepper. Brush with the remaining 10 g oil and cook in a hot pan for about 2–4 minutes per side, depending on thickness, until it reaches 63°C in the centre.
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Divide the rice between four plates, add the pepper strips and place the fish on top. Finish with the parsley.
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